SIMPLE ITALIAN COOKERY

Product Details

Soups
Macaroni and other Pastes
Rice, Etc.
Sauces
Eggs
Fish
Vegetables
Meats
Salads
Desserts
Index
SOUPS
BEEF SOUP STOCK
(_Brodo di Carne_)
1 pound of round of beef
2 quarts of water
2 small, new carrots, or 1/2 of an old carrot
1/2 pound of beef bones
2 small potatoes
1 onion
1 tomato, fresh or canned
Parsley
Boil the beef, bones, and vegetables in two quarts of water over a
slow fire--adding pepper and salt. Skim occasionally, and after two
hours add two tablespoons of sherry; then strain through fine
soup-strainer or cheese-cloth. This is the basis of all the following
soups, except when otherwise stated.
To make this stock richer, add a turkey leg to above receipt; boil one
and a half hours, then add one-half a pound of finely chopped beef.
Cook for half an hour longer, then strain.
To make meat jelly, add a little gelatine to the soup stock five
minutes before straining.
To give a good dark color to the stock, add a few drops of "caramel,"
which is prepared in the following manner:
Put three tablespoons of granulated sugar into a saucepan with a
little water, and until the sugar has become dark and reddish; then
add a little more water and boil again until the sugar is melted.
Strain and pour into a bottle when the caramel will keep perfectly for
several weeks.
CHICKEN BROTH
(_Brodo di Capone_)
This is made like the meat stock, substituting a fowl in place of the
beef and bones.
RICE SOUP
(_Minestra di Riso_)
Meat stock
2 tablespoons of rice
Cover the rice with water and boil for ten minutes; then drain and add
to the stock (after it has been strained), and boil for five or ten
minutes more.
STRACCIATELLA SOUP
(_Minestra di Stracciatella_)
1 egg
1/2 tablespoon of Parmesan cheese
1 tablespoon bread crumbs
Beat the egg, yolk and white together; add salt and the cheese,
grated, and the bread crumbs; mix well together and add to the boiling
stock (strained). Stir well with a fork to prevent the egg from
setting, and boil for four or five minutes.
VEGETABLE CHOWDER
(_Minestrone alla Milanese_)
1/2 quart of stock
2 slices of lean pork, or a ham bone
2 tomatoes, fresh or canned
1 cup of rice
2 tablespoons of dried beans
1 tablespoon of peas, fresh or canned
2 onions
Put into the stock the slices of pork, cut into small pieces; or, if
desired, a ham bone may be substituted for the pork. Add the tomatoes,
cut into small pieces also, the onions, in small pieces, and the rice.
Boil all together until the rice is cooked. Then add the beans and the
peas and cook a little longer. The soup is ready when it is thick. If
desired, this chowder can be made with fish broth instead of the
stock, and with the addition of shrimps which have been taken from
their shells.
This dish can be served hot or cold.
FISH BROTH

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